Description
This Croissant Baked French Toast is a rich and decadent breakfast casserole filled with buttery croissants, fresh strawberries, and creamy cream cheese. It’s lightly sweetened, flavored with vanilla and cinnamon, and baked to golden perfection. Perfect for brunch, holidays, or a special weekend treat!
Ingredients
Units
Scale
For the French Toast:
- 6 large croissants, torn into large chunks
- 1 cup fresh strawberries, sliced
- 8 oz cream cheese, softened
- 5 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
For the Topping:
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup chopped pecans or almonds (optional)
- 2 tbsp unsalted butter, melted
For Serving:
- Powdered sugar
- Maple syrup
- Additional fresh strawberries
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish with butter or cooking spray.
- Layer the croissants and strawberries: Place the torn croissants evenly in the dish. Scatter the sliced strawberries over the top.
- Make the custard mixture: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Add the cream cheese: Drop small dollops of cream cheese evenly throughout the dish.
- Pour the custard: Slowly pour the egg mixture over the croissants, making sure they are well soaked. Lightly press down with a spoon so the croissants absorb the liquid.
- Chill (optional but recommended): Cover and refrigerate for at least 30 minutes or overnight for best results.
- Make the topping: In a small bowl, mix brown sugar, cinnamon, chopped nuts (if using), and melted butter. Sprinkle over the casserole.
- Bake: Preheat the oven to 350°F (175°C). Bake uncovered for 35-40 minutes, until golden brown and set.
- Serve: Let cool slightly, then dust with powdered sugar and serve with maple syrup and extra strawberries.
Notes
- You can use frozen strawberries, but thaw and drain them first.
- For a slightly less rich version, substitute half-and-half for the heavy cream.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.